How will the temple jang compare to Shin's brand of gochujang?
What makes their sauces exceptional? As the article from Joong Ang Daily claims: "As the sauces need specific conditions to flourish, the surrounding environment, with its light rain, high daily temperatures and cool nights, makes it the perfect production base. Monks have known about the quality of the water produced around the temple for centuries. It derives from the Gobulam Mineral Spring, located at an altitude of 950 meters (3,117 ft), giving it a clean, crisp quality. Sounds as squeaky clean as the Sound of Music.
Will Haeinsa's sauces become more famous than its wooden printing blocks?
The official launch of the Haein Temple Jang brand will coincide with the Millennial Anniversary of the Tripitaka Koreana. Make your way to the main event hall of the Changwon Exhibition Center in Hapcheon, South Gyeongsang, from Sept. 23 to Nov. 6. to buy these sauces. Prices have not been confirmed but you may expect to pay around 18,000 won per kg. You may have to cough up an additional 10,000 won to enter the Millennial Anniversary Exhibition, though.
For more information, visit www.tripitaka2011.com or call (070) 4251-9200.
sources:
http://koreajoongangdaily.joinsmsn.com/news/article/Article.aspx?aid=2940657
http://www.sanchon.com/english/Temple/temple4.html
http://visitkorea.or.kr/enu/SI/SI_EN_3_1_1_1.jsp?cid=264238
